Butter Tarts

Based on the recipe from King Arthur Flour's website.

NOTES

1. Allow time to refrigerate the dough for about an hour.
2. Originally I made these tart shells only with butter and then saw a suggestion of using part butter, part lard.
3. Consider taking down the brown sugar by a tablespoon or two.
4. Full recipe makes 12 tarts. Half recipe amounts are in parentheses.
5. Parchment paper for muffin tin (optional)
6. Have a 4" circular cookie cutter on hand
7. Handheld mixer
8. Eggs to room temperature if possible


INGREDIENTS

Dough

2-1/4 cups (1-1/8 c) flour
1/4 tsp salt (1/8 tsp)
8 Tbl (4 Tbl) cold unsalted butter, cubed
1 large egg (1 egg yolk)
1 tsp white vinegar (1/2 tsp)
2 to 4 Tbl cold water (start with 1 Tbl; may use as many as 3 Tbl)


Filling

2 large eggs (1 egg)
1/2 cup light brown sugar, packed (1/4 cup); see Note #3 above
1/2 tsp salt (1/4 tsp)
1/2 cup maple syrup (1/4 c)
2 tsp white vinegar (1 tsp)
4 Tbl unsalted butter, melted (2 Tbl)
1/2 tsp vanilla extract (1/4 tsp)


PREPARATION

1. To prepare the dough, cut the butter (and/or lard or shortening) into 1/4" squares and keep chilled.

2. Prepare a small bowl of ice water. Set aside.

3. In a medium bowl, mix together the flour and salt.

4. Cut in the cold cubed butter/lard until flour mixture is crumbly.

5. In a small bowl, whisk together the egg, vinegar, and 2 Tbl of the cold water (1 Tbl if making half recipe).

6. Drizzle egg mixture into the flour, using a spatula or rounded scraper to moisten evenly.

7. Add more ice cold water, a Tbl or less at time, into the flour mixture and turn into the dough until it is a cohesive (if not sticky) whole. Sprinkle a bit of water into dry areas if needed.

8. Pat the dough into a 1/2" thick disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

9. Fifteen minutes before removing dough from fridge, if you are using parchment paper, begin to prepare the filling by cutting 12 (6) 4" circles of parchment paper.

10. Preheat oven to 375, rack in middle. Lightly grease the wells of a muffin tin (either 6 or 12 wells)

11. To begin preparing the filling, melt the butter and set aside.

12. In a medium bowl, beat the remaining eggs, brown sugar, and salt with a mixer until smooth. (If making half a recipe, consider using only one beater if you have that option.)

13. Add the maple syrup, vinegar, melted butter, and vanilla, beating until thoroughly combined. Set aside.

14. To assemble tarts, if using parchment paper, make 4 "release cuts" on each circle and put into the wells of the muffin tin.

15. On a lightly floured surface, roll the dough to 1/8" thick and cut out 12 (6) pastry circles, re-rolling the leftover dough if needed.

16. Cut 4-6 "release cuts" into each pastry circle and press them gently into the muffin tin. Use a bit of water to help seal the folds of the pastry to each other if needed.

17. Fill each tart 2/3 fill with the prepared filling. This will bubble up quite a bit while cooking, so be careful not to overfill.

18. Bake tarts for 20-25 minutes until the crust is golden and the filling is bubbly. Cool completely in tin before removing.

19. In a warm house, store the butter tarts in the fridge or freezer.